Wet Burrito Casserole - cooking recipe

Ingredients

1 1/2 cups sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup mushroom, finely chopped
1 (16 ounce) can refried beans
1 (10 count) package flour tortillas
4 cups shredded cheddar cheese
sliced black olives (optional)
sliced jalapeno (optional)

Preparation

Stir together sour cream and condensed soup.
Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
Stir in taco seasoning, mushrooms and refried beans, mixing well.
Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
Top with remaining soup/cream mixture and sprinkle with the cheese.
Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.